Authentic Mexican Molletes

5 from 9 votes

This post may contain affiliate links. Please read my disclosure policy.

My Authentic Mexican Molletes recipe uses seasoned refried beans and two cheeses on toasted bread with pico de gallo on top. Think of these as Mexico’s twist on bruschetta! Molletes are always a hit for snacking, lunch or game day food.

close up of a Authentic Mexican Molletes


Molletes

These are simply made using refried or mashed beans, cheese and pico de gallo served on bread. The bread typically used is called bolillo and can be found in most market’s bakery area, but any bread works for these really. Everything is baked to melt prior to topping with the fresh salsa.

What’s a bolillo?

A bolillo is a Mexican bread used in sandwich making and is basically Mexico’s take on the French baguette. Soft and fluffy on the inside and a nice baked exterior that holds up well to fillings and toppings.

bread, refried beans and pico de gallo

What kind of beans do I use?

You could easily open a can of refried beans, heat them up and use as is, but I highly recommend making your own using canned black beans and some seasonings to bump up the flavor factor. Pinto beans work here as well.

It takes no time at all. Really. 🙂

What kind of cheese do I use?

For a completely authentic Mexican molletes, only queso fresco and queso Oaxaca should be used. If you can’t find them, I prefer using shredded pepper jack and cheddar cheese. Cheddar and Monterey Jack cheeses are not authentic to Mexican cooking, only Tex Mex. I also sprinkle some crumbled cotija cheese on top of the pico, which is like a Mexican feta cheese. These are fantastic!

plate of Molletes

How do I make molletes?

Molletes are basically an open faced Mexican sandwich. Refried beans are smeared on toasted bread, topped with cheese and melted under the broiler. Then they get topped with fresh pico de gallo salsa and are ready to eat!

These make a great breakfast or lunch and are great for serving at any party or game day festivity. For other tasty Mexican and Tex Mex favorites, try my Crispy Ground Beef Quesadillas, Queso Fundido, or this Cowboy Caviar. Enjoy!

pico de gallo, melted cheese and refried beans on toasted bread

Share this recipe on Pinterest!

Love this recipe? Share it with the world on Pinterest.

Still Hungry?

Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.

authentic Mexican molletes

Authentic Mexican Molletes

5 from 9 votes
My Authentic Mexican Molletes recipe uses seasoned refried beans and two cheeses on toasted bread with pico de gallo on top. Mexico’s twist on bruschetta!
Servings: 6
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes

Ingredients 

Black Bean puree:

Pico de Gallo:

Instructions 

  • Feel free to use a 15 oz can refried beans and season as described here. Heat and set aside. If too thick, thin with a little water.
  • You may also scoop a little of the bread inside of each cut half to make a bread boat.

For the beans:

  • In a skillet over medium high heat add the black beans and all liquid from can. Add the garlic and onion powders, cumin, chipotle powder, salt and pepper. Stir and cook several minutes.
  • Mash the beans with back of spoon, a potato masher or in a food processor. Set aside.

For the pico de gallo:

  • In a small bowl mix together the chopped onion and lime juice. Toss to coat and set aside for 15 minutes.
  • Add all the other ingredients to a bowl and combine, tossing to coat and season to taste.

Assembly

  • Cut the bread rolls in half horizontally, press to flatten and place on a lined baking sheet. Place under the broiler for a few minutes to crisp them up and toast.
  • Spread each roll with a layer of beans and shredded cheese. Place under the broiler again for 3 minutes or until the cheese is thoroughly melted.
  • Top with pico de gallo and sprinkle with cotija cheese, serve immediately.

Video

Notes

  1. Feel free to use a 15 oz can refried beans and season as described here. Heat and set aside. If too thick, thin with a little water.
  2. These Mexican cheeses (Queso Fresco, Queso Oaxaca) are my first pick to use on these, but if you can’t find use as directed in recipe ingredients.
  3. You can find bolillo in most markets or a local Mexican bakery. Otherwise use a crusty, soft bread roll of choice. You may also scoop a little of the bread inside of each cut half to make a bread boat. Discard or use to thicken soup or make croutons.
  4. You may substitute 2 chopped chipotles with 1 tablespoon adobo sauce for chipotle powder.
  5. Mexican oregano is preferred, found in most markets.

Nutrition

Calories: 382kcal | Carbohydrates: 43g | Protein: 19g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 1010mg | Potassium: 341mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1033IU | Vitamin C: 16mg | Calcium: 374mg | Iron: 7mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Appetizer, Lunch
Cuisine: Mexican
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
molletes on white plate

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

Free Bonus
5 Secrets to True Tex Mex
Essential recipes & tips for delicious Tex Mex cooking!

email image

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

16 Comments

  1. 5 stars
    Hi there, love your site and thank you for all your endeavors keeping it so nice.
    I wonder if you are aware of the queso Mennonite? It is typically from the northern part of Mexico and of course all the dairies in these areas produce this magnificent cheese.
    Very tasty, easy melting and made so organically one can taste the goodness.
    Of course, the Mennonites are the producers of this fine dairy product. Though it is hard to find, very worthwhile if one can. I am always on the lookout for this.

    The Mennonites were the group that broke off from the Mormons crossing to their promised land and this group proceeded into the N. of Mexico. They have settled and of course brought their beliefs with them. An interesting story.